Discover the recipe by Alessandra Vendemiati, Finalist at Tiramisù World Cup 2022 and Deva Marton, Champion of Tiramisù World Cup Junior 2019
A floral-inspired tiramisu in the shape of a flower pot, created as an elegant and heartfelt tribute to all mothers.
INGREDIENTS
250 g mascarpone
60 gr egg yolk
3 tablespoons of sugar
Ladyfingers, as needed
Unsweetened coffee, as needed
Cocoa powder, as needed
Chocolate biscuits, as needed
DIRECTIONS
Whisk the egg yolks with the sugar until pale, light, and fluffy. Gently fold in the mascarpone, mixing carefully to avoid deflating the cream.
Place a cake ring (springform ring) on a serving plate and start assembling the tiramisù. Quickly dip the ladyfingers and arrange them as the base layer. Add a layer of mascarpone cream, then continue alternating layers of soaked ladyfingers and cream until you reach the desired height, creating the effect of a “vase.”
Once assembled, refrigerate for about 4 hours. Remove the ring and cover the outside of the dessert with whipped cream, smoothing it with a spatula to achieve an even finish.
For the decoration, finely crush the cocoa biscuits and sprinkle them over the surface to recreate a “soil” effect.
Finally, place the chosen flower in the center of the “vase,” making sure to wrap the stem in cling film before inserting it into the dessert.
For a more dramatic touch, finish with a light dusting of edible glitter.
